I’m all about root vegetables these days. Fall means potatoes and sweet potatoes are starting to come into season. Although I’m going to miss berries and stone fruit, something fierce, the versatility of sweet potatoes are a great consolation prize.
So anyway, here is a great recipe for those sweet potatoes that are starting to pop up at your local markets. Sweet potato chips! I should really get food blogger extra credit too since I went all out and made them three different ways! Here I am to please, whether you’re craving something salty or something sweet. The secret to great sweet potato chips is thin slices. P.S. This is the time to get out your mandolin slicer. Talk about a time saver.
Making Sweet Potato Chips with Ingredients You Have at Home
My friend Kosta sent me a few bottles of his new flavored fruit vinegar and I used the raspberry to make a fun twist on the usual sea salt and vinegar chips. Kosta’s vinegar is super high quality and nice and thick so it also made a great dipping sauce as well. If you’re not lucky enough to have some of his yummy vinegar, you could also use high-quality balsamic vinegar. The pretty sea salt on the sweet vinegar chips was merlot from Spice Ace. A dear friend gifted it to me for my birthday. Spoiler alert, it does not taste like wine.
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PrintSweet Potato Chips 3 Ways
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Snack
- Method: Oven
- Cuisine: American
Ingredients
For sea salt and sweet vinegar sweet potato chips:
- 1 medium sweet potato
- 1 T. fruit or balsamic vinegar (I used Melina’s), plus more for dipping
- 1 tsp. sea salt, divided
For sea salt and vinegar sweet potato chips:
- 1 medium sweet potato
- 1 T. rice or white vinegar
- 1 tsp. sea salt, divided
For honey cinnamon sweet potato chips:
- 1 medium sweet potato
- 1 T. honey
- 1 1/2 tsp. ground cinnamon
Instructions
- Wash sweet potato and slice paper-thin.
- Toss sweet potato slices with remaining toppings.
- Lay out on a parchment paper lined baking sheet and bake for 15-20 minutes at 425F, until crisp. Flip once to ensure even baking.
- Dip in vinegar for extra flavor and sprinkle with the remaining sea salt, if applicable.
Tips:
~A mandolin slicer works great for slicing sweet potatoes as they will be thin with uniform thickness.
~I used an amazing merlot sea salt on the sweet vinegar chips to add a pretty pop of color.
~Using a high-quality sweet vinegar makes a nice dip as they tend to be thicker.
I’m a huge sweet potato eater, and sometimes just bake them in the microwave and add a little almond butter as a snack. The one way I’ve never eaten sweet potatoes is as chips. So thanks for these easy instructions. Have a great day!
Thank you Ashley! I hope you enjoy them as much as I did!
HONEY CINNAMON SWEET POTATO CHIPS. (Too bad Sean just started a Whole 30. Guess I’ll have to eat these all myself. SO SAD.)
I will help you! Nom Nom Nom.
😀 😀 😀
If by sad you mean the opposite of sad! More healthy treats for you!
Ooh, love the Cinnamon honey chips!
Thank Janelle!
These look delicious! I had sweet potato chips on my to do list for a while and haven’t gotten around to do it just yet. Now, I’m thinking I should make them for Thanskgiving…hmmmm
That’s a great idea! These would be such a hit with Thanksgiving dinner!